2 tbsp. cornstarch
2 eggs, beaten
2 tbsp. sugar
Grated rind of half of a lemon
1/8 tsp. nutmeg
1 pt. strawberries
1/2 c. heavy cream
Dash of amaretto
16 ladyfingers
2 c. milk

Mix cornstarch with about 1/2 of the milk. Beat eggs, sugar, lemon rind, and nutmeg together and pour in remaining milk. Mix with the cornstarch-milk in a heavy mixing bowl, stir over gentle heat until the mixture thickens and boils. Boil for 1 minute. Place a sheet of wax paper over mixture until it cools. Place some of the strawberries in the bottom of a glass bowl. You may wish to save 8 of them to place on top of cake.

Add ladyfingers to the bowl. Sprinkle amaretto over the ladyfingers. Place a layer of custard on top. Make another layer with the strawberries, ladyfingers, and amaretto. Top with rest of the custard. Whip the heavy cream and place it over the custard. Place the remaining cream around the edges of the cake. If you saved the strawberries, place them around the cake. Serve chilled. Serves about 8.